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Three Meat Cannelloni Bake
SUBMITTED BY:
MARBALET
PHOTO BY:
GRANNYLOOHOO
"This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed."
RECIPE RATING:
Read Reviews
(36)
Review/Rate This Recipe
PREP TIME
1 Hr
COOK TIME
40 Min
READY IN
1 Hr 40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup minced onion
1/2 cup minced celery
1/3 cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces ground veal
12 ounces ground pork
12 ounces lean ground beef
1/2 cup white wine
1 cup beef broth
2 teaspoons chopped fresh rosemary
1 teaspoon Italian seasoning
1 bay leaf
salt to taste
ground black pepper to taste
2 egg yolks
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon freshly ground nutmeg
3/4 cup grated Parmesan cheese
1/4 cup chopped parsley
4 cups tomato sauce
1/2 cup heavy whipping cream
1 pound fresh pasta sheets
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DIRECTIONS
Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
Combine the tomato sauce and cream, set aside.
Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.
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REVIEWS
Reviewed on Sep. 22, 2003 by HEATHERG3
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HEATHERG3
Sep. 22, 2003
Making this dish wasn't quick or easy, but the recipe was a breeze to follow! Thank you, Holly! Over time, I've made some changes to suit my tastes. I drain the meat after it's been browned, increase the parsley-cheese sauce by about 50%, make my own pasta (using a pasta machine - level 3 - boil for 4-5 min), and use Classico tomato-basil sauce and light alfredo sauce instead of the tomato cream sauce. It's best to heat the alfredo separately and pour on just before serving. If you make your own pasta, you may want to do it a day ahead of time - this dish takes a few hours to prepare. It's worth every minute of it!
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10 users found this review helpful
Making this dish wasn't quick or easy, but the recipe was a breeze to follow! Thank you,...
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Reviewed on Sep. 14, 2006 by
~TAYLOR~
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~TAYLOR~
Sep. 14, 2006
Another reviewer put it very aptly...this is heaven on a plate! I doubled the garlic and the rosemary, added spinach and chopped mushrooms to the meat mixture, accidentally added the Bechamel Sauce in with the Tomato Sauce (to which I also added fresh basil, more wine ( a Pinot Grigio) and so I had to prepare a bit more of a roux... added that into the meat mixture, along with the egg yolks and more parsley. I used alot more Locatelli Romano cheese, in all places... and topped the dish with shredded Mozzarella before baking for 20 minutes. Holly, this is an exceptional recipe! I would encourage anyone with a bit of time on their hands to try it. It will not disappoint. I ended up turning my sauce for this dish into a Parma Rosa type of thing, and it was excellent. I also used the Manicotti Shell recipe from this site... and pulsed the meat mixture in my food processor for the type of cannelloni meat texture that I am accustomed to. What a deliciously light and rich (at the same time) dish we enjoyed! This was even better the next day! My family says I outdid myself here. Served with a 1986 Robert Mondavi Gamay Rose, a Caesar Salad and toasted Italian Bread smothered with Garlic Butter, also from Allrecipes. THANK YOU!!!!!!
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9 users found this review helpful
Another reviewer put it very aptly...this is heaven on a plate! I doubled the garlic and the...
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Reviewed on Oct. 1, 2005 by
TchrJrHi
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TchrJrHi
Oct. 1, 2005
This was fabulous. This is the first cannelloni I have made (tried a manacotti from this site...which was great). I did not use the celery (not a fan of) and used a little bit of spinach. This was so good when my husband took some leftovers to work...his co-workers asked for the recipe from the smell of it. Thanks for the post...definately will make again.
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9 users found this review helpful
This was fabulous. This is the first cannelloni I have made (tried a manacotti from this...
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Reviewed on Sep. 14, 2006 by
cookinme
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cookinme
Sep. 14, 2006
I have never taken such a long time to prep a dinner. But this was well worth all that time. I did follow the directions almost exactly. The only difference was I used turkey in place of veal and I doubled the Parm sauce and put half in my jazzd up tomato sauce. I also used a stick blender to really break up the meat after it was cooked. I think that made the texture fantastic. The flavor was also fantastic. I had never made or even had cannelloni before. But this is definately a first of many. next time I may try my hand at rolling out the dough myself. Thanks for the recipe.
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7 users found this review helpful
I have never taken such a long time to prep a dinner. But this was well worth all that time. ...
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Reviewed on Sep. 29, 2005 by TRYNEWRECIPES
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TRYNEWRECIPES
Sep. 29, 2005
this is so delicious! Thank you Holly. some changes I've made: it didn't seem right to me to cook vegetables first, before adding meats. so I cooked them separately and then mixed together. Instead of celery I added mushrooms( we're not big fans of cooked celery). I also used mozzarella cheese instead of parmesean which suits our tastes better. One other change I would make next time is use a little less of the tomato and whipping cream sauce over cannelloni, since the meat mixture is soooooo good and the sauce overpowers it a little. otherwise so wonderful. thank you so so much HOlly. My husband really liked it.
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7 users found this review helpful
this is so delicious! Thank you Holly. some changes I've made: it didn't seem right to me...
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Reviewed on Sep. 19, 2006 by
LADYJAYPEE
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LADYJAYPEE
Sep. 19, 2006
I love a cooking project & this fit the bill; it was very tasty. This was my first time making homemade pasta; I used the recipe Allrecipes has in an article on making pasta dough at http://allrecipes.com/advice/coll/all/articles/476P1.asp. It turned out well, but it is definitely a workout without a KitchenAid or pasta-maker! Be sure to roll it out almost paper-thin; anything else is too thick! For the meat filling, I followed the recipe; but please drain the meat after browning it, and drain again after reducing the wine/broth if there is a lot of liquid left or you will have soupy cannelloni. I wanted to try veal, but next time I will just increase the beef & pork; I don’t want to buy veal again. The only thing I changed was on the tomato/cream sauce; plain tomato sauce with plain cream sounded too bland, but I did not want to overwhelm the delicate flavor of the Béchamel sauce in the meat filling. So I added a few herbs to it, omitted the cream altogether, & replaced it with alfredo sauce (from Allrecipes) which we enjoyed very much. I baked it for about 15-17 minutes, versus the 10 minutes called for, to ensure that it was well-heated throughout since it took so long to prepare! All-in-all, a very good dish.
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5 users found this review helpful
I love a cooking project & this fit the bill; it was very tasty. This was my first time...
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Reviewed on Aug. 19, 2006 by
Always Cooking
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Always Cooking
Aug. 19, 2006
This was heaven on a plate! Took forever to make but it was a rainy day here and I love to spend all day inside when it's raining cooking up a storm. I followed the recipe almost exactly except I used equal amounts of beef and pork and skipped the veal. I also added some extra garlic.
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5 users found this review helpful
This was heaven on a plate! Took forever to make but it was a rainy day here and I love to...
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Reviewed on Aug. 18, 2006 by
GRANNYLOOHOO
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GRANNYLOOHOO
Aug. 18, 2006
My first real Italian cooking attempt, and it was worth every minute it took to do it. I followed the recipe exactly, except I made my own pasta because I couldn't find fresh pasta sheets, and I did add some grated cheddar & mozzarella on top during the last 5 minutes of baking. I would definitely use all the vegetables; they are diced so you don't crunch down on anything, and I think it is essential to the base flavor. Do cook the meat and vegetable mixture until nearly dry. I definitely will not use as much meat next time; I won't use a total of more than a pound. My family raved and we all loved the flavor of this dish. The recipe is well-written and easy to follow, and if you follow the instructions you will not be disappointed.
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5 users found this review helpful
My first real Italian cooking attempt, and it was worth every minute it took to do it. I...
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